The simplest method of eggplant: cut the eggplant into oblique pieces, fry it in the oil pan until soft, take it out, pour out the oil, leave a little, fry the minced garlic, pour in the eggplant, add Haitian brand soy sauce, simmer for 1-2 minutes, add pepper and a little monosodium glutamate. Fuel-saving method: cut the eggplant into oblique knife blocks, soak it in water for a few minutes, take out a little juice and dry it, add oil to the pot (the amount is similar to that of usual cooking), add minced garlic to fry, pour in eggplant, stir fry a few times, add Haitian brand soy sauce, simmer for a few more minutes with low fire, add pepper and a little monosodium glutamate. Ribs seaweed soup: Add cold water to raw ribs and kelp, and bring to a boil over medium heat. When you are about to open, skim the foam off your face. Open it, change it to low heat, and keep it in a state like opening it, until the ribs are rotten, and add salt. When eating, add pepper, a little monosodium glutamate, fresh cuttlefish and dried cuttlefish to the bowl. Dried cuttlefish: soak it in cold water for several hours, and change the water in the middle, so that the cuttlefish is chewy. No alkali. Wash cuttlefish: peel off the film from cuttlefish, take out the bones and internal organs and wash them. The practice of fresh cuttlefish: shredded cuttlefish with green pepper: shred cuttlefish, boil water in the pot, and the water is much less. Put the cuttlefish into the water, and the water is boiled and fished out for use. Never pour out the water. You can eat it below. It's very fresh. Slice tenderloin, add a little salt and mix well with cornflour, add a little oil and mix well. Put the oil in the pan, put the shredded pork in high heat, stir-fry until cooked, add shredded green pepper, the green pepper will change color, pour shredded cuttlefish and stir-fry, add a little water, add salt, pepper and a little monosodium glutamate, and stir-fry for a few times. Roasted meat with dried cuttlefish:-Roasted pork belly or straight row, without salt. Cuttlefish cut into mahjong-sized pieces. The best pork belly, cut into pieces, put oil in the pot, first stir-fry the pork (ribs), then add cuttlefish, stir-fry to dry the water, add cooking wine, add a little Haitian soy sauce for coloring, stir-fry for a few times, add water to drown the fish, and use low fire (keep the water open but not open) for 1-2 hours, as long as you feel rotten, and collect the water with high fire, not too dry. End. Remarks: There is a kind of dried cuttlefish in the market that is salty (of poor quality), so you can only soak it more, and then you can't put soy sauce or light soy sauce when cooking. Stewed potatoes: 1. Fry the thick potato slices in the oil pan (chopsticks can pass through) before stewing. A little time is longer. Tomato and potato soup: first, put potato chips (quickly, you can cut them thinner) in water, and never add salt. Turn the water to a low heat. When it is almost rotten, change the fire, add tomato chips, and cook them red, but tomatoes cannot be cooked yellow. Add salt, pepper and a little monosodium glutamate, and five, shrimp cooking: first put the shrimp in a bowl and soak it in cooking wine. First, you can burn wax gourd or cook wax gourd soup. Second, good dried tofu, cut into filaments, and cook with shrimp. Cooking scallops: put scallops in a bowl and soak them in cooking wine until soft, then steam them in water or crush them by hand for later use. Braised radish with scallops: Dice the best radish, stir-fry it in a pot, add scallops, simmer over low heat, (without salt first, scallops taste salty), add pepper and a little monosodium glutamate. Scrambled eggs with scallops: put scallops in the beaten egg liquid and fry them over high fire. Seven, white-cut meat: pork hind leg meat, whole cooked, sliced, and cut perpendicular to the grain of pork. Seasoning: Haitian soy sauce, pepper, sesame oil. Dip in and eat. Eight, sausage practice: sliced, steamed in water, to be steamed. You can also fry the green pepper first, then pour the steamed sausage in and fry it, which is ok. When the Dutch beans just came into the market (tender and refreshing at this time), they fried the steamed sausage slices without pepper. Deep-fried chicken wings: wash and drain the chicken wings, add salt, pepper and a little monosodium glutamate, marinate for about 1 hour, then pour out the marinated water, then drag it in the egg white, then dip it in bread crumbs, then fry it in an oil pan, fry it with a small fire first, and then make it golden in appearance with a big fire. Salted and dried fish practice: the fish can be cooked with pork belly or. Cut into pieces, put oil in the pot, stir-fry the meat first, then add the fish, stir-fry, add cooking wine, add water to submerge the fish, and simmer for 1-2 hours (keep the water boiling but not boiling) until it is rotten. Drain the water with strong fire, not too dry, add pepper, a little monosodium glutamate, a little sugar and a little chives. End.